For 8-10 people:
- 300 ml egg whites (about 8 eggs)
- 440 g superfine sugar
- 2 teaspoons of white vinegar
- 750 ml whipping cream
- 80 g of icing sugar + another for the final decoration
- 60 ml Sovrano limoncello
- 350 g of blackberries
- 250 g of blueberries
Preheat oven to 150°.
Beat the egg whites until stiff and add the sugar, a tablespoon at a time, working with the whisk for 30 seconds at each addition. Then operated the mixer again for 8 minutes: the mixture must be compact and shiny.
Pour the vinegar and mix for another 2 minutes. From two sheets of baking paper, obtained 2 circles, 22 and 15 cm , by arranging them in two different trays. Fill them with meringue and bake. The cooking of large pavlova is 1 hour and 30 minutes; the small requires 50 minutes. Baked the second, and let in the first, to cool it. Combine cream, powdered sugar, Sovrano limoncello and beat with the whisk. Spread 3/4 on the cake mix 22 cm, along with 3/4 of the fruits.
Overlap the other disk and the same ingredients as the previous operation, up to finish them off.
Decorate with icing sugar.